Hey guys, I'm having problems with my crust color, I was introduced to the Dutch oven and that changed my life in bread baking. However whenever I wAnt to make high hydration rolls of Mimi baguettes, or even baguettes i can never get that golden brown colered crust, it always seems to come out grayish, any idea why of suggestions or tricks that can help me!?!
Grayish sounds like overproofing.
Is your oven temperature correct? Also consider a bit of malt flour, say 0.2%; it might produce just enough sugar to do the trick.
Lance
If so, diastatic malt might be in order.
Check the real oven temp and make sure it's thoughly preheated.
http://www.thefreshloaf.com/node/51099/4-coffee-filter-banneton#comment-375636
:)